This Homemade Vanilla Extract is easy to make and lasts for years. It is the perfect gift and the flavor boasts of vanilla to make your desserts taste better.
I thought, wrongly, that vanilla extract could only be made in a factory with experts behind me. It had never occurred to me that you could actually make it. But one of my favorite bakers had a bottle of homemade vanilla extract that she had for more than a decade. And she swears it makes her desserts 10x better. Naturally, I had to try it myself.
It is only 2 ingredients and it’s really easy to maintain. All you have to do is refill it with vodka, shake it a few times, and put it back in your cupboard.
I hope you try it yourself. Recipe below!
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Ingredients for Homemade Vanilla Extract
- Vanilla Beans. Whole vanilla beans to give the best flavor. I like to get a bigger pack and store the vanilla beans in my freezer until I’m ready to use.
- 80-proof Vodka. Vodka is not only traditional but has a neutral flavor and clear color. This will not conflict with the vanilla. But you can also use rum, brandy, or bourbon if you want.
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Homemade Vanilla Extract
Equipment
- 8 oz glass bottle(s) with a tight seal
Materials
- 5-6 whole vanilla beans
- 1 cup 80 proof vodka best for its clear color and neutral flavor
Instructions
- Using the sharp knife, slit the vanilla beans so beans are exposed, but you do not have to scrape them out. You can cut them into smaller pieces if they don't fit in the bottle.
- Pour vodka in to cover the beans. If they are above the alcohol they can get slimy over time. Shake the bottle a few times.
- Store vanilla at room temperature out of direct sunlight.
- Wait at least 8 weeks before using. But for the best flavor wait for at least 6 months. When you use your vanilla, be sure to refill the top with vodka. If gifting it, remove the vanilla beans so they don't get slimy.
- With proper care, this can last decades. After about 2 years, you can replace the vanilla beans with fresh ones.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
This is amazing! I have stopped using vanilla extract for years since I found out what it’s actually made of… 😅
However, just using the freshly scrapped inside of the beans never got me enough flavour in certain things.
What fascinates me in your recipe here is that it is so sustainable!!! 😲
Genius.
Thank you so much! I like the idea of having a baking staple that you can make yourself. It makes it more special.